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Serves 6
1 cup
pearl barley
1 cup tightly packed basil leaves
1/3 cup grated parmesan
cheese
1/4 cup olive oil
1/2 teaspoon each salt and pepper
2 cloves
garlic, minced
4 cups cherry tomatoes, halved
2 cups corn kernels,
cooked (about 3 cobs)
Bring large pot of water to boiling point;
add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50
minutes or until tender. Drain; chill under cold running water and drain again.
In food processor, purée basil, parmesan, oil, salt and pepper; stir
in garlic. Toss with barley. Add tomatoes and corn; toss again.
